Khoresh Gheymeh (Meat and Split Pea Stew)
from New York Times Cooking
Iranian Dairy-free Gluten-free
- Kosher salt (Wiki) Explore
- Kosher salt and black pepper (Wiki) Explore
- 0.500 Cup Slow-cooking iranian lappeh, chana dal or yellow split peas
- 0.312 Cup Olive oil or vegetable oil (Wiki) Explore
- 1.000 Yellow onion (Wiki) Explore
- 1.000 Teaspoon Ground turmeric (Wiki) Explore
- 1.000 Pound Lamb or beef stew meat (Wiki) Explore
- 3.000 Tablespoon Good-quality tomato paste (Wiki) Explore
- 3.000 inch Cinnamon stick (Wiki) Explore
- Large pinch Saffron threads (Wiki) Explore
- Sugar (Wiki) Explore
- 4.000 Limoo ammani
- Lime juice or lemon juice (Wiki) Explore
- Basmati rice or polo ba tahdig
- 8.000 Ounce Yukon gold potato (Wiki) Explore
- 2.000 Cup Vegetable oil (Wiki) Explore
- 0.500 Teaspoon Ground turmeric (Optional) (Wiki) Explore